I didn’t feel like going to the market today. When I don’t feel like going to the market, I make Pasta Puttanesca for dinner. I always have all of the ingredients around, and it’s quick, easy, and tasty.
1 tablespoon extra virgin olive oil
3 cloves garlic, minced
3 anchovy fillets, minced
Several pinches red chile flakes
1 28-ounce can whole peeled tomatoes
2/3 cup pitted Kalamata olives, quartered
2 tablespoons capers
1 pound spaghetti or bucatini
2 tablespoons minced Italian parsley
Freshly ground black pepper
Grated Parmegiano-Reggiano, for serving
Heat a large, heavy sauté pan over medium heat until hot but not smoking. Add the oil and swirl to coat the bottom of the pan. Add the garlic, anchovies, and chile flakes, and sauté for about a minute, or until fragrant. Add the tomatoes (along with their liquid), olives, and capers, and simmer, stirring occasionally and breaking up the tomatoes with the back of a spoon, for about 15 minutes, or until thickened and saucy.
Meanwhile, cook the pasta in a large pot of boiling, salted water according to the package directions. Drain the pasta when it is al dente. Add the pasta to the sauce and toss to coat. Stir in the parsley and season to taste with salt and pepper. Arrange on individual plates, top with plenty of Parmegiano, and serve immediately.
Makes 4 servings. I like to use San Marzano tomatoes, which are wonderfully sweet, for this dish. They cost a bit more, but they’re so worth it. They’re available at most gourmet markets.